If you read last weeks blog you may remember we attended a gala dinner on Sunday in the Intercontinental Dublin for the occasion of the Euro-toque Young Chef of the year final. During that day the six young chef finalists had to battle it out and the final skills test required them to devise two original dishes – a main course featuring Irish brown crab and lobster and an original starter or dessert using Velvet Cloud yogurt. The young chefs had two and a half hours of focused cooking time to create their two dishes reflecting the Euro-Toques philosophy of local, artisanal, and seasonal ingredients. They were marked under three separate categories: execution and work practice, taste and flavour, and presentation.
Here are the amazing creations using Velvet Cloud, photography by Ruth Calderpots.
The winner SHAUNA MURPHY – Terre – Castlemartry – Dessert: Date pudding with sheep yogurt ice cream, burnt apple hazelnuts and whiskey carmel.
MATTHIAS BEUQUE – Restaurant Patrick Guilbaud – Dessert: Cosmic Raspberry, Velvet Cloud and Rose
MARCELL PALFALUSI – Thyme Restaurant :Starter: Yoghurt, Green tomatoes
LETICIA MIRANDA – Mae Restaurant - -Dessert: Classic Pumpkin Pie, Sage and Velvet Cloud in Pumpkin seed oil
CONOR MORRISSEY – Glover’s Alley - Mentor: Andy McFadden Dessert: Velvet cloud sheep's yoghurt, wild berries, almond
ADAM WALSH, 1826 Adare: Baked Potato Bread, Velvet Cloud Yoghurt & Crab
